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Basil (Ocimum basilicum): An annual growing to 60cm/24in high with peppery, clove-scented leaves. Grow from seed in a sunny, moist but well-drained position sheltered from wind. Remove flower buds to encourage longer life. Use: Use only fresh basil leaves as it loses its flavour when dried. Excellent with ail tomato dishes and torn up in salads. It goes well with carrots, zucchini, and paste sauces and chicken. Bay (Laurus nobilis): A slow-growing evergreen tree with aromatic leaves. Makes a good ornamental pot plants in a sunny sheltered positions. Young plants need protection from frosts. Use: Once established, the leaves con be harvested at any time of the year and used fresh. A bay leaf is one of the three herbs that make up the classic bouquet garni. Use with tomatoes and beetroot and to flavour soups, sauces and stews. Caraway (Carum carvi): A handsome biennial to 60cm/24in high with finely cut leaves and clusters of white flowers which produce aromatic seeds with a characteristics flavour. Sow seeds direct in spring or autumn. Needs a sunny, well-drained position protected from wind. Use: Young leaves are used as a garnish for cooked vegetables. The seeds are used in dishes of cabbage, potatoes and parsnips. Also used in some cakes, biscuits and apple pie. Chervil (Anthriscus cerefollium) A small spreading annual to 50 cm / 20 in. Fernlike leaves have a delicate aniseed flavour. Grow in a partially shaded position in a rich, moist soil Use: Chervil is used extensively in French cooking, leaves are delicious with salad greens and spinach. Use in dressing, garnish for soups and with fish dishes. Chives (Allium schoenoprasum): A perennial plant with hollow-onion flavoured leaves and attractive mauve flowers. Sow seeds in a sunny spot to form a clump. Provide a moist, rich soil. In cold climates, chives die back in winter. Use: Use to flavour potatoes, any of the marrow family and in fresh salads. Good in most savoury dishes and excellent with eggs and cream. Coriander (Coriandrum stadium): An attractive annual to 60 cm/24in. Lacy foliage has a distinctive taste. Aromatic seeds follow pink and white flowers. Sow seeds direct in spring in a sunny position and water generously. Harvest seeds in autumn and dry in a light, airy position then transfer to an airtight container. Use: Used in almost every Thai dish. Leaves are tasty in salads and as a garnish for pea soup. The seeds complement mushrooms, cauliflower, beetroot and celery. They are also used in curries, sausage making and as a flavouring in cakes. Dill (Anethum graveolens): A fast-growing, upright annual to 90 cm/36in. Feathery leaves and clusters of yellow flowers, followed by sharp tasting dill seeds. Sow seeds direct in a sunny, well drained soil. The seeds can be harvested. Use: Chopped dill leaves go well with potatoes. Fresh dill in salads can help you to digest raw vegetables. Seeds are used in chutneys, dill pickles and herb vinegar. Fennel (Foeniculum vulgare): Fast-growing tall annual to 1.5 m/5ft. It has bright green, feathery leaves and clusters of yellow flowers followed by aniseed flavoured seeds. grow in a well-drained, sunny position and provide plenty of water. Use: The leaves are used in salads, relishes and as garnishes. Both leaves and seeds ore traditionally used with fish. Seeds ore used in soups, sauces and with lentils, rice and potatoes. Also used in breads and cakes. Lemon balm (Melissa officinalis): A perennial to 90 cm/36in. Dark green, crinkled leaves that have a strong lemon scent. Grow in a rich, well-drained soil in full sun. Pinch back in early summer to encourage new growth. Use: Use only fresh leaves sprinkled over vegetable or fruit salads. Leaves will give a light lemon flavour to cool drinks and make a good herbal tea. Lemon grass: (Cymbopogon citratus): A grass-like perennial to 3m / 10 ft high with strap-like leaves and a delicious lemon scent. It forms a large clump in a sunny, warm position with plenty of water, but good drainage. Use: The fleshy white lower port of the leaves is used in South-East Asian dishes. It adds a tangy taste to salads and is a must for curries. The leaves are used to make a herbal tea. Lovage (Levisticum officinale): A toll perennial plant to 2m / 6 ½ ft high with a strong flavour of celery. Grow in a rich moist soil in full sun or port shade. Use: The tender leaves add a celery-like flavour to potato salads, green salads and sauces. Delicious an tomato sandwiches. Use also to flavour soups and stews. Marjoram (Origanum marjorana): A fragrant perennial plant to 70 cm/28in. high with small oval leaves and clusters of white or mauve flowers. Grow in full sun in well-drained soil and keep trimmed to encourage fresh, compact growth. Use: Fresh leaves are used in tomato dishes, with any of the cabbage family and green beans. Finely chop in salads and salad dressings. Use also to flavour soups, eggs and stuffings for meat dishes. Mint (Mentha spp): There are many varieties of mint, but spearmint (Mentha spicata) and apple mint (Mentha suaveolens) are the two most commonly used in cooking. They are. Fast growing perennials which prefer a rich, moist soil and light shade. Use: Freshly chopped and used with peas, new potatoes, zucchini and mixed green salad. Also good in fruit salads, cooling drinks, jellies, vinegar and lamb sauce. Oregano (Origanum vulgare): A small spreading perennial to around 50cm/20in. Small, pungent leaves and tiny white or mauve flowers. Grow in well-drained soil in a sunny position. Use: The fresh leaves are used to season salads and many tomato dishes, especially tomato sauces used with pasta. It is also used with eggplant (aubergine), beans, zucchini (courgette) and cheese Parsley (Petroselinum crispum): A biennial plant to 60cm/24in high with flat or curly leaves. Parsley is grown from seed which should be sown direct in spring and summer. Grow in a sunny position and keep up the water in dry weather. Use: One of the best herbs of all with many uses in vegetable dishes, salads, soups, fish sauces, casseroles and omelets. The fresh leaves are rich in vitamins A and C. Rosemary (Rosmarinus officinalis): A Mediterranean evergreen shrub to around 1.6m/5'hft high. It has shining aromatic leaves and pale blue flowers. Grow in full sun in a well-drained position protected from wind. Use: Use finely chopped fresh leaves to flavour peas, spinach, baked pumpkin and potatoes. Also used to flavour roast lamb, chicken, stuffings and sauces. Sage (Salvia officinalis): A small perennial shrub with soft, grey-green leaves and blue flowers during summer. Grow in a sunny, well-drained position. Trim regularly. An attractive border plant, it requires plenty of water during summer. Use: Use chopped fresh leaves sparingly in salads, potato dishes and with cheese. Use with pork and veal and in seasoning. Salad burnet (Sanquisorba minor): A low-spreading perennial with attractive lacy leaves set in pairs along the stems. Leaves have a slight cucumber taste. Crimson flowers in summer. Grow in a sunny or partially shaded position in a well-drained humus -enriched soil. Provide plenty of water during the growing season Use: Young, fresh leaves are used mostly in mixed green salads; Use to flavour vinegar, butter and herb butter. Summer savory (Satureja hortensis): An annual to 60cm/24in high with bronze-green leaves and white or pale pink flowers in summer. Grow in a sunny, well-drained position with plenty of organic matter added. Use: Summer savory is traditionally served with broad beans, cooked green beans and green bean salad, Also good in stuffings, rice, soups, sauces and stews. Winter savory (Satureja montana): A semi-prostrate perennial with narrow green leaves and pale blue flowers. Likes a sunny, well-drained position and plenty of compost. Use: Particularly good when used in stuffings, rice, soups, sauces and stews. Sorrel (Rumex acetosa): A perennial to 90cm/36in tall with large bright green, arrow-shaped leaves that have a pronounced lemon taste and are rich in vitamin C. Prefers a well-drained, rich soil in sun or semi-shade Use: Young fresh leaves are excellent in a mixed green salad. A few leaves can be added when cooking spinach. Used in the classic French sorrel soup, Use also in sauces and vegetable purees Tarragon (Artemesia dracunculus): French tarragon is a bushy perennial to around I m/3 ½ ft high, It has dark slender leaves with a slight anise flavour. Grow in a moderately rich, well-drained soil in a sunny spot, French tarragon can only be propagated by division. Use: One of the four herbs in the "fines herbs" mixture. Use with fish, shellfish, chicken, turkey, game, veal, liver, kidneys and in egg dishes. Tarragon vinegar is an essential ingredient in Bernaise sauce. Thyme (Thymus vulgaris): A strongly aromatic shrubby perennial to around 45cm/IBin high. It has tiny, oval leaves and bears pretty pastel-coloured flowers. There are many varieties including lemon thyme, caraway thyme and a pretty variegated type. All thymes like a sunny position with a light, well-drained soil, Use: Use fresh leaves sparingly with most vegetables including beetroot, tomatoes and zucchini. Use in casseroles, meat dishes, pates and stuffings.